Best 10 Arroz Con Chile Verde Green Chile Rice Recipes

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Arroz con Chile Verde, also known as green chile rice, is a classic Mexican dish that combines the flavors of roasted green chiles, fluffy rice, and savory seasonings. This delectable dish is a staple in many Mexican households and is often served as a side dish or as a main course with various accompaniments. Whether you're a seasoned home cook or just starting to explore the world of Mexican cuisine, this guide will provide you with all the information you need to create a lip-smacking arroz con chile verde that will tantalize your taste buds. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary journey to create this flavorful and aromatic dish.

Let's cook with our recipes!

GREEN RICE (ARROZ VERDE)



Green Rice (Arroz Verde) image

There are many ways to make arroz verde, but most have something in common: a brightness and depth from the addition of plenty of fresh green ingredients, such as chiles and herbs. This recipe toasts the rice in oil first, then seasons it with a purée of onion, poblano, jalapeños and herbs. For a more complex dish, replace the cooking water with chicken stock or vegetable stock, and serve it with a side of soupy black beans.

Provided by Tejal Rao

Categories     grains and rice, side dish

Time 55m

Yield 3 to 4 servings

Number Of Ingredients 11

1 cup long-grain white rice, such as jasmine
1/4 cup olive oil
1/2 cup roughly chopped white onion (about half a small onion)
1/2 cup roughly chopped poblano pepper, stemmed and seeded (about half a large poblano)
1 jalapeño, stemmed, seeded and roughly chopped
2 cloves garlic, peeled
1/2 cup cilantro leaves
1/4 cup parsley leaves
1 teaspoon kosher salt, plus more to taste
1 1/4 cups chicken stock or water
1 lime, halved, to serve

Steps:

  • Rinse the rice a few times, until the water that drains from it runs almost completely clear. Set aside to drain well. Put the onion, poblano, jalapeño, garlic, cilantro, parsley and salt in a food processor with a splash of the measured stock or water if needed, to help the blades catch the ingredients and break them down. Purée until smooth.
  • Heat oil in a medium, heavy-bottomed pot over medium-high heat, then add the rice and stir well. When the grains are dry and toasted, and some are starting to color, about 5 to 10 minutes, add the mixture from the blender along with the remaining stock or water.
  • When the liquid comes to a rolling boil, give it a good stir, scraping at the bottom of the pot. Put a lid on the pot and turn the heat down to low. Cook for 15 minutes, then turn off the heat and let the rice rest for another 15 minutes before opening the lid. The green purée will have settled on the top of the rice, so gently mix it in as you stir and aerate the rice with a spatula. Taste, season with salt and serve with a wedge of lime.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 439 milligrams, Sugar 3 grams

ARROZ VERDE RECIPE (MEXICAN GREEN RICE)



Arroz Verde Recipe (Mexican Green Rice) image

This arroz verde recipe is the most vibrant and flavorful green rice made with roasted poblano peppers, jalapenos and fresh cilantro. Easy to make and the perfect side dish!

Provided by Mike Hultquist

Categories     Side Dish

Number Of Ingredients 10

2 poblano peppers
1 jalapeno pepper (chopped)
1 small onion (chopped)
4 cloves garlic (chopped)
1/2 cup fresh chopped cilantro
3 cups chicken stock
2 tablespoons olive oil
1-1/2 cups long grain rice
Salt to taste
For Serving - fresh squeezed lime wedges, chopped cilantro, sliced peppers, spicy chili flakes

Steps:

  • Set your oven to broil. Slice the poblano peppers in half lengthwise and place them on a lightly oiled baking sheet, skin sides up.
  • Broil the poblanos about 15 minutes, until the skins char and blacken. They should puff up.
  • Remove, cool slightly, then peel off the skins and discard them along with the seeds and stems.
  • Rough chop the poblanos and set them aside.
  • Add the roasted poblanos, jalapeno, onion, garlic, cilantro, chicken stock and salt to taste to a food processor. Process until smooth. Set Aside.
  • While the poblanos are roasting, rinse and drain the rice 3 times, or until the water runs clear.
  • Heat the oil in a large pan or pot to medium heat. Add the rice and cook, stirring, until it begins to brown, about 5 minutes.
  • Pour in the reserved green puree. Bring to a boil, then reduce the heat. Cover and simmer on low for 25 minutes, or until the rice absorbs all of the liquid, fluffing the rice a bit with a wooden spoon a few minutes before it is done.
  • Remove from heat. Fluff up the rice with a fork, then garnish and serve. Great with fresh squeezed lime.

Nutrition Facts : Calories 160 kcal, Carbohydrate 21 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 176 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving

GREEN RICE (ARROZ VERDE)



Green Rice (Arroz Verde) image

Provided by Daisy Martinez

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

1/2 cup canola oil
4 cups long-grain white rice
2 tablespoons salt
1/4 cup olive oil, plus more for finishing, optional
3 cloves garlic, minced
1 box frozen chopped spinach, defrosted and squeezed dry
Salt and freshly ground black pepper

Steps:

  • To make the rice: Heat the oil over medium-high heat in a large saucepan with a heavy bottom or small Dutch oven. Add the rice and the salt and stir to coat. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of 2 fingers (about 1-inch). Bring to a rapid boil, and boil-without stirring!-until the water level reaches the level of the rice. Stir the rice once and reduce the heat to low. Cover and cook 20 minutes.
  • Meanwhile, make the spinach mix: Heat the olive oil in a large skillet over medium-low heat. Add the garlic, stirring so it doesn't stick, and cook until fragrant. Stir in the spinach and season with salt and pepper, to taste. Raise the heat to medium-high and cook until the spinach is just heated through. Don't overcook or the spinach will discolor.
  • Once the rice has finished cooking, fold the spinach into the pot. Fluff the rice so that the spinach is evenly distributed. Taste and season with additional salt and pepper if necessary. If you like, add a couple of drizzles of olive oil to give the rice a little gloss.

GREEN RICE WITH POBLANO CHILES



Green Rice with Poblano Chiles image

Mexican green rice (arroz verde) is cooked in chicken broth with poblano chiles, onion and rice. The poblano chile gives it the rich green color and it tastes simply delicious.

Provided by Josefina Pérez

Categories     Side Dish     Rice Side Dish Recipes

Time 1h13m

Yield 4

Number Of Ingredients 8

5 poblano peppers, halved and seeded
3 ½ cups chicken broth, divided
½ small onion
1 clove garlic
2 tablespoons vegetable oil
1 ½ cups uncooked white rice
1 sprig fresh epazote leaves
salt to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers cut-side down on the prepared baking sheet.
  • Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Combine 4 poblano peppers, 1 cup chicken broth, onion, and garlic in a blender; blend until smooth.
  • Heat oil in a saucepan over medium heat and fry the rice, stirring continuously, until evenly browned, 3 to 5 minutes. Add poblano chile mixture and remaining 2 1/2 cups chicken broth, epazote, and salt. Bring to a boil, cover, reduce heat to low, and cook until rice is soft and all the liquid has been absorbed, 20 to 25 minutes.
  • Slice remaining poblano chile and serve as a garnish with the rice.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 62.5 g, Cholesterol 4.4 mg, Fat 8.1 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 1.2 g, Sodium 895.1 mg, Sugar 3.2 g

GREEN CHILE RICE WITH VEGETABLES



Green Chile Rice with Vegetables image

I turned to a particular dish when I wanted to use peppers I grew in my garden. I promptly rewrote the recipe to include several other fresh veggies and this was the result. It's a perfect side dish for just about anything. -Kate Selner of Lino Lakes, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 12

1/3 cup fat-free milk
1/2 cup frozen corn, thawed
1 cup uncooked long grain rice
2 teaspoons canola oil
1 large onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1/2 cup chopped carrot
1 can (4 ounces) chopped green chiles
1 garlic clove, minced
2 cups vegetable broth
1 bay leaf

Steps:

  • Place milk and corn in a food processor. Cover and process until smooth; set aside. In a large skillet, saute rice in oil for 5-6 minutes or until lightly browned. Stir in the onion, zucchini, red pepper, carrot, chiles, garlic and corn mixture; cook for 1 minute., Stir in broth and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Discard bay leaf.

Nutrition Facts : Calories 134 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

GREEN RICE WITH GREEN CHILES



Green Rice with Green Chiles image

Rice cooked with green chiles, cilantro, and tomatillos. Goes great with fajitas.

Provided by QuantumLeek

Categories     Side Dish     Rice Side Dish Recipes

Time 48m

Yield 6

Number Of Ingredients 10

¾ cup chopped romaine lettuce
¾ cup chopped fresh cilantro
1 (4 ounce) can chopped green chilies
⅓ cup chopped tomatillos
2 tablespoons green onions, chopped
2 cloves garlic
2 cups chicken broth, or more as needed
2 tablespoons olive oil
1 ½ cups long-grain rice
½ teaspoon salt

Steps:

  • Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
  • Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.

Nutrition Facts : Calories 226.9 calories, Carbohydrate 39.9 g, Cholesterol 2 mg, Fat 5.2 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 806.9 mg, Sugar 1.7 g

GREEN CHILI RICE



Green Chili Rice image

Make and share this Green Chili Rice recipe from Food.com.

Provided by Karen From Colorado

Categories     Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup uncooked rice
2 cups chicken broth
1 (4 ounce) can chopped green chilies
1 small onion, diced
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon cumin
3 green onions, sliced
1/3 cup fresh cilantro leaves

Steps:

  • Combine rice, broth, chilies, onion, oregano, salt and cumin in a large saucepan.
  • Bring to boil, uncovered.
  • Reduce heat to low, cover and simmer until liquid is absorbed (about 20 minutes)
  • Stir in green onions and cilantro.

ARROZ CON CHILE VERDE (GREEN CHILE RICE)



Arroz Con Chile Verde (Green Chile Rice) image

Make and share this Arroz Con Chile Verde (Green Chile Rice) recipe from Food.com.

Provided by Sandy in Oklahoma

Categories     Rice

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 cup chicken broth (water can be used)
1 cup monterey jack cheese, cubed
1 cup instant rice
2 cups sour cream
1 teaspoon salt
1 (4 ounce) can chopped green chilies
1/4 teaspoon garlic powder

Steps:

  • Bring broth to boil in medium saucepan.
  • Add rice to water and stir. Remove water from heat, cover and let stand for 3 minutes.
  • Add all remaining ingredients to rice and place in a 2-quart, greased, casserole dish.
  • Bake at 350 degrees for 20 minutes.

Nutrition Facts : Calories 292.9, Fat 21.2, SaturatedFat 12.5, Cholesterol 56.6, Sodium 677.3, Carbohydrate 17.4, Fiber 0.6, Sugar 3.9, Protein 8.7

CREAMED GREEN CHILI RICE



Creamed Green Chili Rice image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 5

1 1/2 cups rice, cooked
1 1/2 cups heavy cream reduced by 1/2
2 poblanos, roasted, skins removed, and chopped
3 scallions, sliced
1/4 cup freshly chopped cilantro leaves

Steps:

  • In a medium serving bowl add the rice, reduced cream and the poblanos. Garnish with scallions and cilantro and serve.

ARROZ VERDE (MEXICAN GREEN RICE)



Arroz Verde (Mexican Green Rice) image

Original recipes comes from The Complete Book of Mexican Cooking, however I've made some adjustments (of course)! I prefer the roasted chiles but fresh chopped chiles can be used. If a smooth texture rice is preferred see note at bottom of instructions.

Provided by Galley Wench

Categories     Mexican

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 cup poblano chiles (fresh or roasted) or 1 cup bell pepper, minced (fresh or roasted)
2 cups rice
2 tablespoons olive oil
1 large sweet onion, finely minced
1 garlic clove, crushed
4 cups vegetable broth (or chicken broth)
1 teaspoon cumin
salt
fresh ground pepper
1/4 cup fresh cilantro, chopped
1/4 cup chopped green onion

Steps:

  • Heat the oil in a large saucepan and add garlic and rice; saute for approximately 3 mnutes or until golden.
  • To pot add broth, peppers, onions, cumin, salt, pepper.
  • Cover; bring to a boil, then reduce heat and cook until tender and all the liquid has absorbed (approximately 20 minutes).
  • Stir in cilantro and garnish with chopped green onions.
  • NOTE: If a smooth texture is preferred, puree the onion and chilis in a little broth before adding to the pot.

Nutrition Facts : Calories 297.8, Fat 5, SaturatedFat 0.7, Sodium 4.9, Carbohydrate 57.1, Fiber 1.8, Sugar 2.5, Protein 5.2

Tips:

  • For the best flavor, use fresh green chiles. If you can't find fresh green chiles, you can use canned green chiles. Just be sure to drain and rinse them before using.
  • If you like your rice spicy, you can add more green chiles to the recipe. You can also add a pinch of cayenne pepper or chili powder.
  • If you don't have a rice cooker, you can cook the rice on the stovetop. Just follow the instructions on the package of rice.
  • Arroz con chile verde is a great dish to serve with a side of beans or tortillas.
  • This dish can be made ahead of time and reheated later. Just be sure to store it in an airtight container in the refrigerator.

Conclusion:

Arroz con chile verde is a delicious and easy-to-make Mexican dish. It's perfect for a weeknight meal or a special occasion. With its flavorful combination of green chiles, rice, and spices, this dish is sure to be a hit with everyone who tries it.

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